• 8 Sausages (500g)
  • For the Mashed Potatoes
  • 5 Large Potatoes such as Maris Pipers
  • 40g Kerrygold Salted Butter
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • For the caramelised onion gravy
  • 2 White Onions, finely sliced
  • 1 tbsp Olive Oil
  • 1 tsp Sugar
  • 1 tbsp Balsamic Vinegar
  • 1 heaped tbsp Plain Flour
  • 300ml Beef Stock


  1. Preheat the grill to a medium high heat.
  2. Peel the potatoes cover with cold salted water and bring to a boil.
  3. Place the sausages on a baking tray and grill following the on pack instructions.
  4. In a frying pan heat the oil over a medium heat and gently soften the onions, once starting to colour add the sugar and
    caramelise on low for 4-5 minutes.
  5. Deglaze the pan with the balsamic vinegar and allow to evaporate off before stirring through flour - cook this out for a minute. Gradually add the beef stock whilst stirring, bring to a simmer and allow to thicken.
  6. Once the potatoes are tender drain the water and allow the excess moisture to steam off for a few minutes return to the pan and mash together with the butter, salt and pepper until smooth.
  7. Serve the sausages on top of the mashed potatoes and pour over the gravy.

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